Tomato Casserole

This tomato casserole recipe has savory tomatoes simmered with beans, spinach, and a handful of seasonings. It's all layered with fluffy bread cubes and topped with parmesan cheese. Every bite is packed with flavors that'll keep you coming back for more! 

The Best Tomato Casserole

If you're looking for an easy, healthy side dish, this tomato casserole is for you!

This easy tomato casserole combines simple, fresh ingredients and turns them into something amazing.

It has tomatoes and beans that are simmered with spinach and the perfect seasoning blend. That mix is layered on top of bread cubes and topped with shredded parmesan cheese.

This casserole has the perfect balance of texture and flavor that's just addictive. Trust me, after one bite, you'll never want to eat tomatoes any other way again!

This baked tomato casserole is the perfect side dish to bring to a friend's summer cookout, serve for the holidays, or eat as the main course for a vegetarian dinner. It's delicious on its own, or you can serve it with this house salad for a fresh, healthy meal.

Why This Recipe Works

It's healthy. This tomato casserole is basically all vegetables plus protein and fiber from the beans, so it's a great dish you can feel good about feeding your family!

A versatile dish. You can serve this tomato casserole as a side dish with basically any meal or as the main course for a light lunch or dinner.

Quick and easy. All you have to do is add the ingredients to your skillet, let them simmer, then layer everything in your casserole dish and let it bake in the oven. It's effortless to make!

Everyone always loves it. Vegetables usually aren't everyone's favorite thing for dinner, but this tomato casserole changes that. Even the picky eaters will be getting seconds!

Ingredients

Another thing to love about this delicious casserole is that it's made with really simple, fresh, and wholesome ingredients.

Check out everything you'll need:

• 1 can Navy beans
• 3 cups wholegrain bread, cubed
• 4 tbsps. olive oil
• 1 can diced tomatoes
• 3 cloves garlic
• 2 tsp. sugar
• 2 tsp. salt
• ½ tsp. black pepper
• ½ cup spinach leaves
• ½ cup grated parmesan cheese

By the way, if you run to the store to buy diced tomatoes, you might as well buy an extra couple of cans and make this spaghetti casserole later this week. It's another one of my favorite tomato recipes, so definitely consider giving that one a try next!

Oh, and if you have extra spinach from this recipe, you have to make my spinach, feta, and rice casserole.

How To Make Tomato Casserole

1. Prep work: Preheat the oven to 350°F (180°C) and grease a baking dish with a little oil, nonstick cooking spray, or butter.

2. Cook the filling: Heat three tablespoons of olive oil in a large skillet over medium heat. Add the canned tomatoes, garlic, sugar, salt, and black pepper. Cook for 10 minutes, stirring occasionally, then add the beans and chopped spinach. Mix everything to combine.

3. Assemble the casserole: Add the bread cubes to the bottom of the prepared baking dish. Pour the tomato mixture over the bread and sprinkle the parmesan cheese on top.

4. Bake and serve: Bake the casserole uncovered for 30 minutes or until the top is golden brown and the cheese is melted. Serve warm, and enjoy!

Tips To Make The Best Recipe

• Use fresh tomatoes instead of canned tomatoes for a different flavor. You can even use a combination of red tomato slices and green tomatoes.
• Mix the parmesan cheese with bread crumbs and melted butter for a more crispy crust.
• Use buffalo mozzarella cheese, feta cheese, or any cheese you want instead of parmesan cheese.
• Add extra veggies, like zucchini, squash, onion, or red peppers, to switch up the flavor.
• Toast the bread cubes first for a more crisp-textured casserole.
• Garnish the finished casserole with fresh basil or extra shredded cheese for more flavor.

How To Store Tomato Casserole

In the fridge: Store leftover tomato casserole in an airtight container in the fridge for up to 5 days.

In the freezer: Allow the leftover casserole to cool completely, then transfer it to a freezer-safe bag or container and freeze for up to 6 months.

Reheating: Put the casserole back in a baking dish and warm in the oven at 350°F for about 10 minutes. Add more reheating time for the frozen casserole or let it thaw in the fridge overnight first.

FAQS About This Tomato Casserole Recipe

Can I make this tomato casserole ahead of time?

Yes, you can make this recipe ahead of time. Just cook the casserole filling and store it in an airtight container without the bread cubes. When you're ready to bake, add the bread cubes to a casserole dish and pour the tomato mixture over top and add the cheese, then bake the casserole as normal.

Can I use fresh tomatoes?

Absolutely! This casserole is one of the best ways to use fresh tomatoes. You'll want to use used fresh sliced tomatoes that have been cut into quarters.

What can I serve with tomato casserole?

This tomato casserole tastes great served alongside this million dollar spaghetti casserole, oven baked meatballs, or panko breaded chicken.

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